Abstract
This article begins by discussing causes of taste and odor problems in both the raw and finished water of the Maumee River that include: seasonal effects; chemical contamination; algae; low stream flow; fertilizers and insecticides; and overtreatment. Treatment practices for control of tastes and odors are discussed, specifically: powdered carbon; granular activated carbon; potassium permanganate; ozone; and, chlorine dioxide. Operational procedures and design features that were instituted at the author's plant to cope with the raw water off flavors commonly encountered there are summarized in the article.
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